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Tuesday, March 23, 2010

Ripe strawberries arrived from California! Yay! California, I love you when you ship good fruit.

I went a little crazy with the Chambord Liqueur in this recipe, every element has some, but it doesn’t overpower the flavor. Instead it leaves a slightly perfumed hint of that beautiful black raspberry taste mixed with luscious ripe strawberries, whipped cream, and perfect home-style biscuits.

Chambord Strawberry Shortcakes

Chambord StrawberriesThe Chambord flavor doesn’t come through as a liqueur, but it nicely rounds out the sweetness of the strawberries with a pleasing fruity perfume.

1. Set the oven rack in the middle and preheat to 425 degrees. Line an Airbake cookie sheet with parchment paper. Or put two baking sheets together if you don’t have an Airbake.

2. In a food processor, pulse together flour, sugar, baking powder, and salt. Add the diced butter and pulse to pea size pieces. Add the half and half and Chambord and pulse until almost combined. Don’t over work the dough.

3. Dump the dough onto a lightly floured surface and knead lightly four or five times. Pat the dough into a 1 inch thick rectangle and slice into 6 squares. Place the dough on the parchment two inches apart.

With a hand mixer or stand mixer, beat the heavy cream until soft peaks start to form. Add the powdered sugar, Chambord, and salt and continue to beat until whipped cream constancy. (Don’t overbeat or you’ll have some strange sweet butter on your hands.)

To assemble Chambord Strawberry ShortcakesStir the bowl of strawberries. Slice biscuits in half and place one per person on a plate. Spoon on lots of strawberries and dollop with whipped cream. Top with matching biscuit half. Drizzle with a little Chambord if you'd like.

I've never made strawberry shortcake b/c using a biscuit (even a sweet one with chambord) doesn't appeal but I'd like to use this recipe with pound cake---I love what you did with the chambord and it looks so pretty sitting behind the plate in the photo.

Well, you've done it! You've taken a classic dessert to a completely new level. I always serve shortcake for Easter and will surely use your recipe this year. I'm imagining the sweet strawberry syrup with the taste and aroma of Chambord. We just may skip dinner and go straight for the dessert.

I am so happy it's strawberry season(and it's earlier here this year)! I went to the stand the other day where they pick the berries right from the field behind them:)So many possibilities!!! Your shortcake looks delicious!

Those strawberries look so succulent, and I can imagine the Chambord tastes amazing with these berries and shortcakes. Really enjoying the darker setting to this photo and the liqueur bottle is so pretty :).